EASY CARAMELIZED MACADAMIA NUTS
Steps:
- Gather the ingredients.
- Heat a small, heavy-based saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
- Continue stirring gently until the sugar has melted and the macadamia nuts have caramelized.
- Carefully transfer nuts onto waxed paper. Allow to cool.
- Once cool, break into pieces. When completely cool, store in a tightly covered container.
Nutrition Facts : Calories 225 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, Sodium 1 mg, Sugar 18 g, Fat 17 g, ServingSize 1/2 cup (2 to 3 servings), UnsaturatedFat 0 g
CARAMELIZED MACADAMIA NUTS
Make and share this Caramelized Macadamia Nuts recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
- Continue stirring until the sugar has melted and caramelized the macadamia nuts.
- Carefully transfer nuts onto waxed paper. Let cool - break into pieces.
Nutrition Facts : Calories 337.3, Fat 25.4, SaturatedFat 4, Sodium 1.7, Carbohydrate 29.6, Fiber 2.9, Sugar 26.5, Protein 2.6
CHOCOLATE-CARAMELIZED MACADAMIA NUTS
These sweet, crunchy morsels are perfect to give as gifts over the holidays.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Place granulated sugar and macadamia nuts in a 4-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystallize and the nuts become white and coated with sugar, about 12 minutes. Transfer the nuts to a baking sheet, and set aside until cool enough to handle. Separate the nuts, and let cool completely.
- Line a baking sheet with parchment paper. In a medium bowl, melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Using a fork, dip the sugared nuts in the melted chocolate, coating completely. Place on a lined baking sheet. Refrigerate until chocolate has set.
- Coat nuts a second time, as in step 2, with chocolate. Refrigerate until set.
- Sift confectioners' sugar over a baking pan. Roll nuts in sugar. Transfer the sugar and the nuts to an airtight container, and store in a cool, dry place up to 1 week.
ROASTED PINEAPPLE WITH WHITE CHOCOLATE CARAMELIZED MACADAMIA NUTS
Steps:
- Chocolate Ring:
- Begin by melting the milk and white chocolate. Cut 4 sterilized, food-safe flexible plastic strips 1 1/2 inches wide and 5 inches long. Spread a thin layer of milk chocolate on the plastic strips. Using the tine of a fork, scrape the length of the strip through the chocolate to create lines. Spread a layer of white chocolate immediately, directly over and then fold to form a ring. Seal edge with a plastic strip. Set aside to harden.
- Preheat the oven to 360 degrees F.
- Mix the sponge by whisking the eggs and sugar on high speed for 15 minutes, until pale yellow and thick. Take out of the mixer and fold in by hand the sifted flour, chopped macadamia nuts, and melted butter. Spread thinly on a buttered, floured and parchment lined baking tray and bake for 15 minutes.
- Lower the oven to 340 degrees F.
- To roast pineapple, begin by cutting the pineapple into grape size pieces and then toss in sugar and spices. Bake for 2 hours. Let cool.
- To caramelize the macadamia nuts, first warm the nuts in the oven for 5 minutes. While nuts are warming, place the sugar in a small saucepan and cook over medium heat until the sugar melts and turns an amber color, about 10 minutes. Carefully add the nuts to the sugar mixture and stir to coat the nuts. Carefully remove from the pan and cool on a marble table or baking tray.
- To make mousse, boil the milk, remove from the heat and add the gelatin while mixing in the white chocolate. Cool down slightly before folding in the whipped cream.
- To make the jelly, melt the gelatin with the mango puree and strain into a container for future use.
- To plate, place a circle of sponge in the base of the chocolate ring, sprinkle with chopped caramelized macadamias. Pipe 1/3 of the cup with mousse; place a spoonful of pineapple mix, top with mousse and a layer of mango jelly. Place in the refrigerator for 1 to 2 hours. Once chilled, remove the plastic strip, top with caramelized macadamia nuts and macadamia sponge.
- Serve immediately.
CARAMEL MACADAMIA NUT CRUNCH
Provided by Ming Tsai
Categories Cookies Food Processor Mixer Dairy Nut Dessert Bake Christmas Cocktail Party Macadamia Nut Fall Winter Edible Gift Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 20 cookies
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 325°F. Grease a baking sheet, preferably rimmed.
- 2. In a medium saucepan, combine sugar and 1/2 cup of water. Heat over medium heat until mixture begins to simmer, about 3 minutes. Cover the pan and continue to simmer, allowing steam from cooking mixture to wash down the sides of the pan. Remove cover and continue to simmer until the mixture turns golden, 7 to 8 minutes. Immediately remove from the stove, and, to avoid mixture bubbling over, carefully pour cream in a slow, steady stream into the pan; do not stir. Return the pot to the stove, reduce heat to low, and, using a wooden spoon, gently stir mixture until cream is completely incorporated.
- 3. Transfer the caramel to a medium heat-proof bowl, add the nuts, and stir to coat the nuts evenly. Transfer the mixture to a baking sheet, spreading it evenly, and bake until dark brown, 12 to 15 minutes. Cool the brittle to room temperature and chop mixture coarsely using a food processor, a cleaver or by hand.
- 4. Cut the log into twenty 1/2-inch rounds, press one cut side of each round into the brittle, and arrange the rounds 2 inches apart on all sides on a parchment-lined or nonstick cookie sheet or sheets.
- 5. Bake until golden brown, 15 to 20 minutes. Remove the cookies with a spatula and cool on a wire rack.
CARAMEL MACADAMIA NUT TART
Steps:
- Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
- In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
- For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
- Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
- Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.
SALTED CARAMEL & MACADAMIA PRALINES
Crunchy, sweet, salty... these bite-sized treats are really moreish. They make a great addition to a gift hamper too
Provided by Sarah Cook
Categories Treat
Yield Makes about 20 depending on how large you drop them
Number Of Ingredients 6
Steps:
- First lay a big sheet of baking parchment over your work surface for later. Now mix all the ingredients, with 1 tsp sea salt, in a large saucepan. Cook over a low heat, stirring occasionally, until the sugar has melted, then turn up the heat and bring to the boil.
- When boiling, add a sugar thermometer and stir continuously until it reaches hard-ball stage (see tip, left). Remove the pan from the heat, keep stirring for 30 secs then, working quickly using a wooden spoon, drop spoonfuls of the mixture onto the parchment - they'll spread a little, so leave room as you dollop. The mixture will thicken fast, if you don't work quickly it'll get too thick to settle into flat pralines.
- Scatter a few more salt flakes over each, then leave the pralines to cool and harden. They'll keep in an airtight container for a few days. But they're at their best within 24 hrs of making.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
MACADAMIA NUT CARAMEL SQUARES
A recipe from "Heavenly Brownies", a book given to me by my Cookbook Swap mate, Jubes. The cookbook is from the UK, which is why European measurements are given. You may easily convert them by using the site I frequent, http://www.onlineconversion.com/cooking.htm, and using the weight to volume converter to go from grams or ounces to cups.
Provided by Katzen
Categories Bar Cookie
Time 35m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C/350F/Gas Mark 4.
- Coarsely chop the macadamia nuts. To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Press the mixture into the bottom of a 30x20 cm/12x8" rectangular baking tin. Sprinkle the macadamia nuts over top.
- To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil. Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
- Bake for about 20 minutes, until the caramel topping is bubbling. Remove from the oven and immediately sprinkle chocolate chips evenly over top. Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top. Leave to cool in the tin, then cut into squares.
More about "caramelized macadamia nuts food"
25 MACADAMIA NUT RECIPES - PUREWOW
From purewow.com
Author Emma Singer
GUIDE TO NUTS & SEEDS | WHOLE FOODS MARKET
From wholefoodsmarket.com
CARAMEL MACADAMIA COOKIES - TWO RASPBERRIES
From tworaspberries.com
CARAMEL GLAZED CANDIED MACADAMIA NUTS - DELICIOUS …
From deliciousobsessions.com
HOW TO: CARAMELIZE NUTS - OUR BEST BITES
From ourbestbites.com
SNACKS: COOKIES, CHIPS, NUTS & MORE | ALDI US
From aldi.us
WHAT ARE MACADAMIA NUTS? - THE SPRUCE EATS
From thespruceeats.com
TEN THINGS YOU MAY NOT REALISE YOU CAN DO WITH MACADAMIA NUTS
From australian-macadamias.org
HEALTHIER SALTED CARAMEL CHOCOLATE COVERED MACADAMIA NUTS
From wholefoodbellies.com
CHOCOLATE-CARAMELIZED MACADAMIA NUTS RECIPE - FOOD.COM
From food.com
KIRKLAND SIGNATURE GROCERY | COSTCO
From costco.com
CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE | EPICURIOUS
From epicurious.com
MACADAMIA CARAMEL SLICE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
CARAMELIZED MACADAMIA NUTS – BOTANICAL ONLINE
From botanical-online.com
ASIAN SNACK MIX - ASIAN SNACKS - NUTS.COM
From nuts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love